Air Fryer Potato Tapioca Patties Recipe – Easy Indian Snack

Last Updated on 2 months by Neha Deshmukh

Air Fryer Potato Tapioca Patties Recipe – Easy Indian Snack

Hey everyone! If you’re anything like me, you always crave a quick, satisfying snack. And let me tell you, these air fryer potato tapioca patties are it! I first stumbled upon a version of this recipe from my auntie, and I’ve been tweaking it ever since to make it super easy and, of course, utterly delicious. They’re crispy on the outside, soft on the inside, and packed with flavour – perfect with a cup of chai!

Why You’ll Love This Recipe

These patties are seriously addictive. They’re a fantastic way to use up leftover boiled potatoes, and the tapioca pearls give them a wonderfully unique texture. Plus, air frying means less oil and a quicker cooking time – win-win! They’re also incredibly versatile; you can adjust the spice level to your liking and even adapt them for fasting. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to whip up a batch of these tasty treats:

• 0.5 cup tapioca pearls
• 3 medium potatoes
• 1 handful fresh cilantro leaves, chopped
• 0.5 tsp red chilli powder (adjust to taste!)
• 0.5 tsp amchur powder
• 1 tsp cumin powder
• Salt to taste
• Light cooking oil, for spraying

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Tapioca Pearls: I prefer using the small-sized tapioca pearls for this recipe – they bind the patties together beautifully. You’ll want to soak them in water for at least 30 minutes, or until they become translucent. This is crucial for getting that soft, chewy texture.
• Potato Variety: Any good all-rounder potato will work, like Yukon Gold or Maris Piper. I usually use what I have on hand! Just make sure they’re boiled until tender and easily mashed.
• Amchur Powder: This is dried mango powder, and it adds a lovely tangy flavour that really elevates the patties. It’s commonly used in North Indian cuisine, but you can find it in most Indian grocery stores or online. If you can’t find it, a squeeze of lemon juice can work in a pinch, but it won’t be quite the same!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, make sure your tapioca pearls are nicely soaked and translucent. Drain them well.
2. Boil and mash your potatoes until smooth. No lumps allowed!
3. In a large bowl, combine the soaked tapioca pearls, mashed potatoes, chopped cilantro, red chilli powder, amchur powder, cumin powder, and salt.
4. Now, get your hands in there and mix everything really well until it’s all nicely combined. You want a mixture that holds together easily.
5. Divide the mixture into golf ball-sized portions. Gently shape each portion into a flat patty – about ½ inch thick.
6. Lightly spray or brush both sides of the patties with oil. This helps them get nice and crispy in the air fryer.
7. Preheat your air fryer to 400°F (200°C).
8. Place the patties in the air fryer basket in a single layer. Don’t overcrowd it – work in batches if needed.
9. Air fry for 12-15 minutes, flipping halfway through, until they’re golden brown and beautifully crisp on both sides.

Expert Tips

• Don’t skip the soaking step for the tapioca pearls! It’s essential for the right texture.
• If the mixture feels too sticky, add a tablespoon or two of mashed potato.
• For extra crispiness, spray the patties with a little more oil halfway through cooking.

Variations

This recipe is super adaptable! Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your oil is plant-based.
• Gluten-Free Confirmation: Absolutely gluten-free!
• Spice Level Adjustment: My family loves a bit of heat, so I usually add a little extra chilli powder. For a milder flavour, reduce the chilli powder to ¼ tsp or omit it altogether. You could also add a pinch of black pepper for a different kind of warmth.
• Festival Adaptation: These are fantastic for Navratri or other fasting periods, as potatoes and tapioca are generally allowed.

Serving Suggestions

Serve these patties immediately while they’re still warm and crispy. They’re amazing with a side of refreshing green chutney (mint-coriander chutney is my go-to!). You can also serve them with a dollop of yogurt or a sprinkle of chaat masala.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in the air fryer or a shallow fry pan to restore their crispiness. They won’t be quite as good as fresh, but still delicious!

FAQs

Let’s answer some common questions:

• What type of tapioca pearls work best for this recipe? Small-sized tapioca pearls are ideal. They bind the patties together better and give a nice texture.
• Can I boil or shallow fry these patties instead of air frying? Yes, absolutely! You can boil them for about 8-10 minutes, or shallow fry them in oil until golden brown. Air frying is just a healthier and quicker option.
• How can I adjust the spice level of these patties? Simply adjust the amount of red chilli powder. Start with a small amount and add more to taste.
• Can these patties be made ahead of time? You can prepare the mixture ahead of time and store it in the refrigerator for up to a day. Shape the patties just before cooking.
• What is Amchur powder and where can I find it? Amchur powder is dried mango powder, used for its tangy flavour. You can find it in Indian grocery stores or online.